Muhammara, Arabic for “reddened” is a traditional dip made from roasted red peppers that is common to the Levant. Not as well known in the West as its cousins baba ghanouj and hummus, this quintessential meze dish is simple and delicious. After testing several recipes we found online, we tweaked the ingredients to suit our particular tastes. You may want to experiment with different types of peppers for more varied flavors- mixing spicy and sweet is a good place to start. And while the mint garnish is optional, it should be noted that it really adds complexity to the dip. Enjoy!
  • 3 red bell peppers
  • 2/3 cup fine bread crumbs
  • 1/3 cup walnuts
  • 4 garlic cloves
  • juice of 1/2 a lemon
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • pinch of salt
  • 1 cup high quality extra-virgin olive oil, plus a bit extra for roasting the peppers
  • mint leaves (optional)

1. Slice peppers into quarters, discard seeds and stems. Brush lightly with olive oil and arrange on a pan covered with tinfoil. Place under broiler on a low setting to roast; about 15-20 minutes. Set aside and let cool.

2. Meanwhile, mince garlic and crush into a paste with mortar and pestle. Add salt and blend.

3. Transfer cooled peppers to a food processor. Add the garlic mix, breads crumbs, walnuts, lemon juice, pomegranate molasses, cumin, and red pepper. Pulse or blend for a minute until mixed. Continue to blend while slowly adding the olive oil to the mixture, until creamy and smooth.

4. Garnish with mint leaves. Serve with lavash or pita.

This entry was published on November 5, 2012 at 2:21 pm. It’s filed under food and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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